Last Updated on 05/12/2024 by Adina
The Polish poppy seed cake or Makowiec is a traditional Easter or Christmas treat in Polish homes. Filled with poppy seeds, nuts, and dried fruit, this roll is perfect with a cup of tea or coffee.
Try this delicious Polish poppy seed cake or roll, known as Makowiec, for the holidays. It features soft, tender dough filled with a sweet and irresistible poppy seed filling.
This type of roll, whether made with poppy seeds or nuts, has deep roots in Eastern European baking. Almost every country in the region has its own version, and I’ve enjoyed every one I’ve tried.
For instance, look at the Beigli – the Hungarian nut roll or Cozonac – its Romanian version. My recipes are both made with nuts, yet the nut filling can be substituted with a poppy seed filling. And if you like Polish cakes, try this incredible Bezowy Cake or the Polish Almond Cake.
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What is Makowiec?
Polish poppy seed roll, or Makowiec, is a lightly sweet yeast dough filled with poppy seed paste, nuts, and dried fruit. Not overly sweet, it’s perfect fresh from the oven with tea or coffee.
Traditionally made for Easter and Christmas, Makowiec is a cherished holiday treat, with every family having its own version and claiming it as the most authentic.
This is always the case with traditional recipes; I am perfectly convinced that my Sarmale – Romanian cabbage rolls are the best and most authentic in the whole wide world. 🙂
Recipe ingredients
Dough: Yeast, all-purpose flour, salt, sugar, milk, egg yolk, butter, and vanilla extract. Try these Swedish Kanelbullar, too.
Filling: Two egg whites: one leftover from making the dough and one leftover from making the egg wash. You will also need ground poppy seeds, raisins, dried blueberries (they can be replaced with any other dried fruit you like, for instance, apricots), chopped walnuts, sugar, milk, and some melted butter to brush over the dough.
Egg wash: One egg yolk (leftover from making the filling) and one tablespoon of milk.
Glaze: Powdered sugar and lemon juice.
See the recipe card for full information on ingredients and quantities.
What kind of yeast to use?
Either fresh, active dry, or instant yeast. Fresh yeast is not easily available worldwide, so dry yeast is a good substitute.
Fresh yeast is the best kind of yeast you can use, so if it's available where you are, use it. A cube of fresh yeast weighs 42 g/ 1.48 oz where I live. You will need 25 g/ 0.9 oz fresh yeast for the Polish poppy seed roll. Fresh yeast must be dissolved in some of the already measured lukewarm milk before use.
Active dry yeast: It has larger granules and must be dissolved in the milk before use. For this recipe, you will need one packet of granules, which contains 7 g/ 0.25 oz yeast.
Instant dry yeast: The granules are finer, and the yeast can be mixed with the dry ingredients before adding the milk (or water). One package of dry yeast weighs 7 g/ 0.24 oz.
How to make a Polish poppy seed cake?
Make the yeast dough
Step #1: Mix the yeast with a bit of sugar, flour, and milk and let stand until doubled (10-15 minutes).
Step #2: Add the remaining dough ingredients, knead well, and let rise until doubled (1-2 hours).
Tips: The rising time depends on how warm your kitchen is and on the type of yeast you are using. If using fresh yeast, check after one hour already; dough made with the fresh type always rises faster. If your kitchen is not warm enough for the rising dough, place the bowl in the oven and turn on the oven lights. Just the oven lights, not the oven.
Make the poppy seed filling
Step #3: Beat the egg whites.
Step #4: Mix the filling ingredients, add warm milk, cool slightly, then fold in the egg whites.
Tip: If the poppy seeds are not ground, ground them in the food processor. They should be finer but not become a powder.
Assemble the poppy seed roll
Step #5: Roll the dough on a lightly floured surface and brush it with melted butter.
Step #6: Spread the poppy filling on top.
Step #7: Roll and close the ends well so that the filling doesn't spill during baking. Brush with the egg brush.
Step #8: Bake makowiec until golden (about 45 minutes). Let cool on a wire rack and glaze.
Tip: The glaze is optional but very nice; it adds a bit more sweetness and glamour. Mix the icing sugar with enough lemon juice (or milk or water) to form a thick, pourable glaze. Drizzle over the cooled Makowiec.
Another tip
Most important tip: use a digital kitchen scale to measure the ingredients (the Amazon affiliate link opens in a new tab). Baking is a science, and it requires precise measurements. Measuring by volume can produce different results, especially in flour. And if you use those inaccurate amounts, you’re more likely to get unsatisfying bakes. A kitchen scale will give you the most precise results, ensuring the best bakes possible.
How to serve and store Makowiec?
Like any yeasted bake, this Polish poppy seed cake tastes best when freshly baked.
However, leftovers keep well at room temperature for 2-3 days. Keep them wrapped in a clean kitchen towel.
Leftovers can also be frozen for up to 3 months. Wrap well in plastic wrap and place in freezer bags or containers. Defrost for about 2 hours at room temperature or in the fridge overnight.
Polish Poppy Seed Cake – Makowiec Recipe
Equipment
- Stand mixer with dough hooks
- Baking sheet
Ingredients
Yeast dough (Note)
- 25 g fresh yeast 0.9 oz OR 7 g/ 0.25 oz active dry yeast
- 250 ml lukewarm milk 1 cup + 1 tablespoon
- 30 g granulated sugar 2 ¼ tablespoon
- 400 g all-purpose flour 14 oz/ 3 ⅓ cups
- ¼ teaspoon fine sea salt
- 1 egg yolk Note 2
- 50 g unsalted butter 2 oz/ scant ¼ cup
- 1 teaspoon vanilla extract
Filling:
- 2 egg whites
- 220 g poppy seeds ground, 8 oz/ 1 ½ cups, Note 3
- 2 tablespoons raisins
- 2 tablespoons dried blueberries Note 4
- 2 tablespoons chopped walnuts
- 80 g sugar ⅓ cup + 1 tablespoon
- 100 ml milk ⅓ cup + 2 tablespoons
Assembling:
- 1 tablespoon butter
- 1 egg yolk
- 1 tablespoon milk
Glaze:
- 75 g powdered sugar 2.5 oz/ ¾ cup
- 2 to 3 tablespoons lemon juice or milk or water, as needed
Instructions
Dough:
- Proof yeast: If using fresh yeast, crumble it in a small bowl. If using active dry yeast, place it in the bowl. Add 2 teaspoons of the already measured sugar, 2 tablespoons of the measured flour, and a little lukewarm milk from the measured milk. Just enough milk to form a thick paste. Mix well and leave to stand for about 5-10 minutes, covered, in a warm place. It should double its volume. 25 g fresh yeast / 0.9 oz OR 7 g/ 0.25 oz active dry yeast + 2 teaspoon sugar + 2 tablespoon flour + a little milk
- Melt butter: In the meantime, melt the butter and let it cool slightly.50 g unsalted butter/ 2 oz/ scant ¼ cup
- Combine: Place the flour into a large bowl or in the bowl of a stand mixer using the dough hooks. Add salt and the remaining sugar. Mix well. Add the lukewarm milk, melted butter, egg yolk, vanilla extract, and yeast mixture. Mix well with a spoon. 400 g all-purpose flour/ 14 oz/ 3 ⅓ cups + ¼ teaspoon fine sea salt + 30 g granulated sugar/ 2 ¼ tablespoon + 250 ml lukewarm milk/ 1 cup + 1 tablespoon + butter + 1 egg yolk + 1 teaspoon vanilla extract + yeast mix
- Knead: with a mixer with dough hooks or stand mixer for about 5 minutes or until elastic and smooth.
- Let rise: Place the dough in a clean bowl, cover with a kitchen cloth, and let rise in a warm place for 1 to 2 hours or until doubled in size. (Note 5)
Filling:
- Make the filling while the dough rises.
- Beat the egg whites until stiff.2 egg whites
- Mix: In another bowl, mix the ground poppy seeds, raisins, blueberries, walnuts, and sugar.220 g poppy seeds/ 8 oz/ 1 ½ cups + 2 tablespoons raisins + 2 tablespoons dried blueberries + 2 tablespoons chopped walnuts + 80 g sugar/ ⅓ cup + 1 tablespoon
- Combine: Heat the milk until boiling. Pour it over the poppy seed mixture and mix well. Set aside to cool. Fold in the egg whites.100 ml milk/ ⅓ cup + 2 tablespoons
Assemble the roll:
- Preheat the oven to 180°C/ 350°F. Melt the butter and let it cool slightly.1 tablespoon butter
- Roll the dough on a lightly floured surface, about 1 cm/ 0.5 inches thick and about 40x30 cm/ 15x12 inches large. Brush with the melted butter. Spread the filling on top.
- Roll up and close the ends well so that the filling doesn't spill during baking. Then, place it on a baking tray lined with parchment paper, seam side down.
- Egg wash: Mix the egg yolk and the milk and brush the roll with the mixture.1 egg yolk + 1 tablespoon milk
- Bake in the preheated oven for about 45 minutes or until golden and baked through. Let cool on a wire rack.
Glaze:
- Mix the powdered sugar with enough lemon juice (or milk or water) to form a thick, pourable glaze. Drizzle over the cooled roll. Sprinkle with a few poppy seeds if you have any left.75 g powdered sugar/ 2.5 oz/ ¾ cup + 2 to 3 tablespoons lemon juice
Notes
- Scale: Use a digital kitchen scale to measure the ingredients; it will give you the most precise results, ensuring the best bakes possible (the Amazon affiliate link opens in a new tab).
- Eggs: You will need a total of 2 eggs, both separated. One egg yolk for the dough and one for the brush. Both egg whites are for the filling.
- Poppy seeds: If they are not ground, you can easily do it in the food processor. They will be finer but should not become a powder.
- Dried fruit: The exact amount of other dried fruit or berries can be used instead.
- The rising time depends on how warm your kitchen is and the type of yeast you are using. If using fresh yeast, check after one hour already; dough made with fresh yeast always rises faster.
Mary says
Can’t wait to try your recipe. I was wondering about a rise after it's rolled? Thanks.
Adina says
I hope you like it. I didn't let it rise after rolling.
Helen says
This looks delicious! I am wondering when to add the beaten egg white to the hot poppy seed mixture. After it cools?
Adina says
Hi Helen. Yes. Sorry, I skipped that; I fixed it now. Thank you.
Evi @ greenevi says
This looks awesome! I've only ever tried the Hungarian one, so I'd love to try the Romanian and Polish versions too 😛
Adina says
I think they are all pretty similar and all delicious! 🙂